Recipe for: Stuffed Peppers with Rice and Vegetables: Drizzled with the Most Delicious White Sauce. My Favorite Dish!
Ingredients:
- 4 red bell peppers, washed and seeded
- 4 green bell peppers, washed and seeded
For the Filling:
- 8.8 oz (250 g) rice, rinsed under cold water
- 7 oz (200 g) mushrooms, finely chopped
- 1 zucchini, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 bunch parsley, finely chopped
- 1/2 bunch celery, finely chopped
- Salt
- Black pepper
- Olive oil
For the Sauce:
- 14 oz (400 g) plain Greek yogurt
- 2 egg yolks
- 1 tablespoon flour
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Instructions:
Preparing the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the onion and carrots and sauté for 1-2 minutes.
- Add the zucchini and cook for another 2-3 minutes.
- Add the mushrooms and cook until softened.
- Add the rice and stir to coat.
- Pour in 2 cups (500 ml) of water, season with salt and black pepper.
- Reduce heat to low, cover, and simmer until the rice absorbs all of the water.
- Stir in the garlic, parsley, and celery. Let cool completely.
Preparing the Peppers:
- Make a slit in the bottom of each pepper.
- Arrange the peppers in a baking dish.
- Fill each pepper with the rice mixture.
- Pour about 1 inch of water into the bottom of the baking dish.
- Sprinkle the peppers with salt and drizzle with olive oil.
Baking:
- Preheat the oven to 400°F (200°C) without fan convection.
- Bake the peppers in the lower rack of the oven for 40-50 minutes.
Preparing the Sauce:
- In a small saucepan, whisk together the Greek yogurt, egg yolks, flour, and a pinch of salt.
- Heat over low heat, whisking constantly, until the yogurt is warm.
- Gradually whisk in some of the liquid from the baking dish.
- Bring the sauce to a simmer, then pour it over the peppers.
Serving:
- Serve the peppers warm, drizzled with the sauce.
Enjoy!
Recipe for: Stuffed Peppers with Rice and Vegetables: Drizzled with the Most Delicious White Sauce. My Favorite Dish!